Creamy Vegan Mushroom Risotto

Vegan Risotto Recipe:

Ingredients:

• For the Risotto:
  • 1 cup Arborio rice
  • 4 cups vegetable broth (warmed)
  • 1 cup mushrooms (sliced, or mixed vegetables)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup dry white wine (optional, for flavor)
  • 2 tbsp vegan butter
  • 1/2 cup plant-based milk (almond, soy, or oat)
  • Salt and pepper to taste
  • Fresh parsley (for garnish, optional)

Instructions:

1. Sauté the Aromatics:
   • In a large pot, melt 1 tablespoon of vegan butter over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
   • Stir in minced garlic and cook for an additional minute.
2. Cook the Mushrooms:
   • Add the sliced mushrooms (or vegetables) to the pot and sauté until they are tender and have released their moisture (about 5-7 minutes).
3. Add the Rice:
   • Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
4. Deglaze with Wine:
   • If using, pour in the dry white wine and cook until it is mostly absorbed by the rice.
5. Add Broth Gradually:
   • Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the broth is absorbed before adding the next ladle. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.
6. Finish with Vegan Butter and Milk:
   • Once the rice is cooked, stir in the remaining vegan butter and plant-based milk. Season with salt and pepper to taste.
7. Serve:
   • Serve hot, garnished with fresh parsley if desired.